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Honey Miso Corn Pudding
recipe
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Washington D.C.
Honey Miso Corn Pudding
Becca Jacobs
Becca Jacobs
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$1.00
The salty sweet duo of honey and miso take a thanksgiving classic like corn pudding to the next level. The miso brings a complex salty and slightly savory note while the honey's sweetness enhances the natural flavor of the corn. Plus this is a one bowl situation, making your life easy on what tends to be a packed cooking day.
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You Need

9x13 pudding
1:00
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup honey
  • 2 tablespoons white miso paste
  • 1 stick unsalted butter, melted
  • 1/4 cup light brown sugar
  • 1 teaspoon kosher salt
  • 1 8 oz. can cream-style corn
  • 1 8 oz. can kernel corn, drained
  • 1 package JIFFY Corn Muffin Mix

    • How To

    1. Preheat oven to 350°F. Lightly butter a large 9x13-inch baking dish.
    2. In a large mixing bowl, whisk to combine eggs, sour cream, honey, miso, butter, sugar, and salt.
    3. Fold in the creamed corn and the drained corn kernels, followed by the corn muffin mix until combined.
    4. Pour mixture into the prepared baking dish and bake for 45-50 minutes until the center is just set and still a little wiggly.
    5. Let it cool for 10 minutes before serving. Serve hot with extra honey, butter, and flaky salt.